ZESTY LIMEADE PISTACHIO PUDDING POUND CAKE

I wanted to elevate the flavors of the Pistachio Pudding cake to a higher level by making it from scratch instead of a boxed cake mix. This version really did the trick. I served this @ a recent Community Event, and I was very impressed with the lime flavors, and the moist texture of the cake.

The lime Jello when combined with the other ingredients really elevated the flavors. Then baking it in my Nordic Ware Anniversary Bundt pan made way for an impressive presentation when the cake was adorned with the Butter Lime Glaze & green candies. This cake DOES NOT DISSAPPOINT THE TASTE BUDS.

In a large mixing bowl cream the butter and imperial together with sour cream until creamy and smooth.

4

Gradually add in the sugar & Jello Mixture & beat until blended and creamy and no visible granules remain.

5

Crack eggs into a small bowl and add one at a time to sugar mixture, beating well after each addition.

6

Reduce the speed of mixer and add about one third of flour into sugar mixture. Beat well add in some of the limeade concentrate, & beat again. Add the baking soda to the milk and stir.

7

Add more flour and alternate with the milk mixture. Repeat alternately until all of the flour and liquids are used. Add in the lime zest & green food color if desired, beating well till blended. Batter should be light & fluffy. Spray a large Bundt pan at least 15 cup capacity with Bakers Joy or grease pan with butter and lightly flour.

8

Pour cake batter into pan, leaving at least 2 inches from top of pan to allow cake to rise during baking. Place in preheated oven .

9

Bake for 1 hour and 25 to 30 minutes or until toothpick inserted into center comes out clean. Allow cake to sit in pan 10 minutes.

10

Invert onto bakers rack or cake platter and cool completely. Prepare glaze by combining all glaze ingredients into a small bowl and beat together till bended, then drizzle over cake in desired fashion, and garnish with green candies of choice. I used M & M Candies.